Patty Saveurs

Everyday and Special Occasions Homemade Meals

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Other than being beautiful, this apple tart sublimates any kind of apple you choose, it is the most delicious apple tart you will ever eat.

Usually, when I make an apple tart, I use apples of a lesser quality or the ones that are getting older in my fruit basket, and of course, you can also do so with this recipe, but for this particular tart, I like to use Pink Ladies or Golden Delicious, because they are absolutely "sublime" in this recipe.

Once, I made this tart for my Father, and he said “I was no longer hungry, but the apples are so good, I had to have a slice”, that says it all to me…

You must absolutely try it to understand what I mean.

  • 8 slices
  • Easy
  • 1 h 30

Recipe :

Ingredients :

1 round puff pastry

4 or 5 apples

6 tbsp. granulated white sugar

1/4 cup butter

About 1/4 cup powdered / icing sugar

Use a mold with removable bottom if possible

Preliminary: 

Preheat your oven to 350°F (180°C)

Arrange puff pastry as you like into your mold and put it back into your fridge, you want to use it very cold

Peel and core apples

With a mandolin slicer, slice apples very thinly (about 0.2 inches)

Make apple tart:

Take out puff pastry, with a fork poke holes without completely piercing it all over puff pastry, sprinkle it with about 3 tbsp. of sugar

Start the external circle of apples, arrange apples all around puff pastry, by almost completely overlapping apple slices

Fill the center of tart with the uneven apple slices and bits of apples, so as to obtain a flat / even bottom layer

Start another round of apple slices half on top of nice layer of apples, half on top of bits of apples going the other way around, again fill the center with uneven slices and bits

Cover the center of apple tart with the last round of apples going the other way around

Sprinkle with about 3 tbsp. of granulated sugar,

Cut the butter in small chunks and arrange them here and there over the apple tart

Bake apple tart:

Into the oven for about 55 to 60 minutes

Set aside on a cooling rack

Once completely cooled, sprinkle with powdered sugar

Note:

Here I decorated the edges of my tart with a braid of puff pastry and a few leaves. To do so, once you have arranged puff pastry into your mold and set it in the fridge, work with the scraps of cold dough or with another cold puff pastry. I made my braid with two strands, cut thin strips of dough (about 0.4 inches), braid them, cut a few leaves and store in the fridge until the tart is ready to go into the oven. Then, with a kitchen brush, brush some lightly beaten egg white all around the edges of tart and stick the braid, if you have segments of braid, brush the junctions with egg white and stick leaves, put as many leaves as you want.

Enjoy!

Original recipe (slightly amended) from Bruno Albouze from The Real Deal Kitchen, here is a link to his method, click here

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